The Crispy Honey Chilli Potato is a dish which is one of the most liked dishes in the Indo Chinese variety.
Potatoes (medium sized) – 4 (peeled and cut into Potato fingers)
Oil – for deep frying
Corn Flour – 1 ½ tbsp
Maida (All Purpose Flour) – 1 ½ tbsp
Oil – 1 tbsp
Finely chopped Garlic – 1 tbsp
Finely chopped Ginger – 1 tsp
Roasted Sesame – 1 tbsp
Onion – 1 (finely chopped)
Red Chilli Powder – ½ tsp
Red Chilli Sauce – 2 tsp
Dark Soya Sauce – ¼ tsp
Tomato Sauce – 1 tbsp
Honey – 1 ½ to 2 tsp
Corn Flour – 1 tsp
Finely chopped Spring Onion – 2 tbsp
Salt to taste
Immerse the Potato Fingers in enough water and boil for 3 to 4 minutes. Drain the water. Keep the Potatoes in a vessel. Allow the Potatoes to cool.
Mix Corn Flour and Maida together.
Sprinkle this powder all over the Potato Fingers little by little and mix the Potato fingers gently so that the fingers are coated evenly with this powder.
Heat enough Oil in a pan for deep frying. Add the coated Potato fingers when the Oil becomes hot and fry them for 2 minutes.
Transfer to a sieve and drain the Oil. Do not transfer to a paper napkin. Allow to rest for few minutes.
And deep fry them once again till the Potato Fingers become crispy. (This helps to keep the crispness for a longer time). Now, strain the Oil and spread on paper napkin.
Now, let us make the Honey Chilli Sauce.
Heat 1 tbsp of Oil in a pan. Add Garlic and Ginger. Add ¾ tbsp of roasted Sesame. Fry all of them together for a minute in medium to high flame.
Add the Onion and sauté for a minute.
Add Chilli Sauce, Tomato Sauce, Honey and Red Chilli Flakes. Dissolve a tsp of Corn Flour in ¼ cup of water and add to the above. Mix well and stir cook for 1 to 2 minutes.
Add the crispy fried Potato Fingers and the Spring Onion. Mix them gently. Add ¼ tbsp of roasted Sesame. Mix again.
Transfer to a serving bowl.
The tasty Crispy Honey Chilli Potatoes is ready. Serve them hot. It may become soggy if not served hot.